Whole candied orange:
The whole candied oranges are conditioned for commercial presentation (cut into quarters, strips or cubes) and cooked with syrup to achieve a Brix degree of 73-75º and a texture and flavor characteristic of Francisco Moreno. In the case of the orange paste, once the candied orange paste is finished, it is crushed.
- Strips of orange peel.
- Ingredients: Orange peel ( sulfites ) glucose-fructose syrup and sugar, antioxidant ( E-330), preservative ( E-202).
Candied orange in quarters:
The oranges cut into quarters are conditioned for commercial presentation (cut into quarters, strips or cubes) and cooked with syrup to achieve a Brix degree of 73-75º and a texture and flavor characteristic of Francisco Moreno. In the case of orange paste, once the confit is finished, it is crushed.
- Strips of orange peel.
- Ingredients: Orange peel ( sulfites ) glucose-fructose syrup and sugar, antioxidant ( E-330), preservative ( E-202).
Candied orange halves:
The oranges cut in halves are conditioned for commercial presentation (cut into quarters, strips or cubes) and cooked with syrup to achieve a Brix degree of 73-75º and a texture and flavor characteristic of Francisco Moreno. In the case of the orange paste, once the confit is finished, it is crushed.
- Strips of orange peel.
- Ingredients: Orange peel ( sulfites ) glucose-fructose syrup and sugar, antioxidant ( E-330), preservative ( E-202).
